Pesto Chicken Pinwheel

Pesto Chicken Pinwheel

Reculture Life

Pesto Chicken Pinwheel


Ingredients

For the chicken roulade :

  1. 500 g minced chicken fillet
  2. 1 large egg (~50 g)
  3. 20–25 g ground almonds (2–3 tbsp, binder)
  4. 2–3 g salt (½ tsp)
  5. 2 g black pepper (½ tsp)
  6. 1 g garlic powder (½ tsp)
  7. 1 tsp olive oil (5 g, for brushing before baking)

For the filling :

  1. 30 g homemade pinwheel-friendly pesto (see recipe below)
  2. 30 g finely chopped sun-dried tomatoes
  3. 75 g shredded mozzarella cheese
  4. 25 g grated Parmesan cheese

Chicken Pinwheel Method

Prepare the chicken mixture :

  1.  In a large bowl, combine minced chicken, egg, ground almonds, salt, pepper, and garlic powder.
  2. Mix thoroughly until well combined.

Shape the chicken base :

  1.  Lay a sheet of cling film or parchment on a flat surface.
  2. Flatten the chicken mixture into a rectangle about 1 cm thick, keeping edges even.

Layer the filling :

  1. Spread 30 g pesto evenly over the chicken rectangle.
  2. Sprinkle 30 g sun-dried tomatoes on top.
  3. Layer 75 g mozzarella and 25 g Parmesan evenly over the tomatoes.

Roll the chicken :

  1. Using the cling film/parchment, roll the chicken tightly into a log, tucking in the sides.
  2. Twist the ends to seal.

Chill :

  1. Refrigerate for 15–20 minutes to firm up the roll for easier slicing.

Bake :

  1. Preheat oven to 180 °C.
  2. Lightly brush the roulade with olive oil.
  3. Place on a lined baking tray and bake 25–30 minutes until fully cooked.

Slice & Serve :

  1.  Let the roulade rest for 5 minutes to lock in the juices.
  2. Slice into 1–2 cm pinwheels with a sharp knife.
  3. For extra flavor, spoon the pan juices over the slices to keep them moist.
  4. Optional finishing touches:
  5. Sprinkle with extra Parmesan and broil for 1–2 minutes until golden.
  6. For a melty cheese pull, lightly warm the sliced pinwheels before serving.

Tips for success :

  1. Don’t overfill the roulade — keep the layers moderate to prevent breaking.
  2. The egg + ground almonds binder is enough to hold the pinwheel together; no extra coating needed.
  3. Using both cheeses gives a creamy, melty interior with a flavorful, slightly firm bite from Parmesan.
  4. Optional: You can also choose to use just one type of cheese — mozzarella for gooeyness or Parmesan for a sharper flavor.
  5. Make sure the roulade is chilled before slicing — this helps pinwheels stay intact.
  6. Pesto tip: Homemade pesto works best for flavor and texture, but store-bought is fine to save time.

 

Pin-wheel Friendly Pesto

Ingredients

  1. 40 g fresh basil leaves
  2. 30 g grated Parmesan cheese
  3. 30 g lightly toasted pine nuts (or almonds/walnuts)
  4. 1 small garlic clove
  5. 45 ml olive oil (3 tbsp)
  6. Salt & black pepper to taste

Method

  1. Toast nuts lightly in a dry skillet for 3–5 minutes until fragrant; let cool.
  2. In a food processor, combine basil, Parmesan, toasted nuts, and garlic; pulse until finely chopped.
  3. Drizzle in olive oil gradually while pulsing until a thick, spreadable paste forms.
  4. Season with salt and pepper.

Tips for Pinwheels :

  1. Keep the pesto slightly thicker than usual; too runny can make the chicken soggy or hard to roll.
  2. You can make this ahead and store in the fridge for 2–3 days. Bring to room temperature before spreading.